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Apple Cider Pot Roast
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Apple Cider Pot Roast

3 godz. 15 minPorcje: 6Nutri-Score C€€
od @yevaberez17 importówugotowano 0 razy
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Składniki

6 osób
  • beef chuck roast (patted dry, at room temperature)Mięso1,4 kg
  • saltPrzyprawy10 g
  • black pepper (freshly ground)Przyprawy3 g
  • olive oilSpiżarnia30 ml
  • onion (roughly chopped)Warzywa i owoce2 kawałki
  • garlic (minced)Warzywa i owoce4 kawałki
  • carrots (peeled, cut into large chunks)Warzywa i owoce4 kawałki
  • potatoes (peeled, quartered)Warzywa i owoce700 g
  • apple ciderNapoje480 ml
  • beef brothSpiżarnia240 ml
  • tomato pasteSpiżarnia30 g
  • Worcestershire sauceSpiżarnia15 ml
  • dried thymePrzyprawy3 g
  • bay leavesPrzyprawy2 kawałki
  • cornstarch (mixed with cold water)Spiżarnia15 g

na porcję

Wartości odżywcze

422kcal

Węglowodany
16 g
Białko
41 g
Tłuszcz
22 g
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Przybory

  • Garnek żeliwny
  • Szczypce kuchenne
  • cutting board

krok po kroku

Przygotowanie

  1. Season and sear the beef

    • Pat the beef chuck roast dry and season generously with salt and black pepper.
    • Heat the olive oil in a Dutch oven over medium-high heat and sear the roast on all sides until deeply browned.
    • Transfer the roast to a plate and set aside.
    Krok 1

  2. Sauté the aromatics

    • Lower the heat to medium and add the onion to the same pot, scraping up the browned bits.
    • Stir in the garlic and tomato paste and cook until fragrant.
    Krok 2

  3. Deglaze with apple cider

    • Pour in the apple cider and beef broth, stirring to loosen everything from the bottom.
    • Add the Worcestershire sauce, dried thyme and bay leaves.
    Krok 3

  4. Braise the roast

    • Return the roast to the pot, cover with a lid and transfer to the oven at 160 °C.
    • Braise until the meat is nearly tender.
    Krok 4

  5. Add the vegetables

    • Add the carrots and potatoes around the roast.
    • Cover and continue braising until the vegetables are fork tender and the meat shreds easily.
    Krok 5

  6. Thicken the sauce and serve

    • Transfer the roast and vegetables to a serving dish and discard the bay leaves.
    • Stir the cornstarch slurry into the braising liquid and simmer until slightly thickened.
    • Spoon the sauce over the roast and serve.
    Krok 6
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